Shrimp and Coconut Milk Thai Soup

Shrimp and Coconut Milk Thai Soup

  • Preparation 20 min
  • Cooking 15 min
  • Servings 4
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 8 shiitake mushrooms, sliced 

    • 1 jalapeño pepper, seeded and finely chopped
    • 2 tablespoons (30 ml) vegetable oil
    • 4 cloves garlic, finely chopped 

    • 2 tablespoons (30 ml) fresh ginger, chopped
    • 1 tablespoon (15 ml) tomato paste
    • 1 tablespoon (15 ml) curry powder
    • 2 teaspoons (10 ml) ground paprika
    • 1 teaspoon (5 ml) ground cinnamon
    • 2 cans 14 oz (398 ml) coconut milk
    • 2 cups (500 ml) chicken broth
    • 2 cups (500 ml) snow peas, cut lengthwise into three strips
    • Grated zest of 2 limes 

    • Juice of 1/2 lime 

    • 1 1/2 lb (675 g) shelled raw shrimp, with or without the tail
    • 3 green onions, thinly sliced diagonally
    • Salt and pepper 




Preparation

Note from Ricardo

You may find that there are a lot of ingredients for this weekday recipe? We grant you. But this soup is so quick to prepare that it's worth serving as a meal-in-a-bowl.

Personal Note

To help you with this recipe

Fine Grater

Fine Grater

17.99 $

This long stainless steel grater with a fine blade is perfect for grating the zest of citrus fruits, as well as nutmeg or garlic. The handle and the non-slip strip allows for a comfortable and secure grip.

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